Raspberry Almond Tart Recipe

This Raspberry Almond Tart is a delightful dessert that combines the tangy flavor of fresh raspberries with the nutty richness of almond. It’s an elegant choice for any occasion, showcasing a buttery crust and a creamy almond filling.

The recipe is straightforward and perfect for those looking to impress with a homemade dessert. This Raspberry Almond Tart Recipe is sure to become a favorite in your collection of Desserts Recipes.

Delicious Raspberry Almond Tart

This tart features a flaky almond crust filled with a smooth almond cream and topped with fresh raspberries. The preparation time is about 20 minutes, and it requires baking for 30 minutes, serving approximately 8 people.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup unsalted butter, softened
1/4 teaspoon salt
1 large egg yolk
1/2 cup almond meal
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon almond extract
2 cups fresh raspberries
Powdered sugar for dusting (optional)

Instructions

Make the Crust: In a bowl, mix the flour, powdered sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg yolk and mix until the dough comes together. Press the dough into a tart pan and refrigerate for 30 minutes.
Preheat the Oven: Preheat your oven to 350°F (175°C).
Bake the Crust: Bake the chilled crust for 15 minutes or until lightly golden. Remove from the oven and let it cool.
Prepare the Filling: In a mixing bowl, beat together the almond meal, granulated sugar, and softened butter until creamy. Add the eggs and almond extract, mixing until well combined.

Assemble the Tart: Pour the almond filling into the cooled crust and spread evenly. Top with fresh raspberries, pressing them slightly into the filling.
Bake the Tart: Bake for an additional 25-30 minutes or until the filling is set and lightly golden.
Cool and Serve: Allow the tart to cool completely before dusting with powdered sugar and slicing. Serve at room temperature or chilled.